Crispy Chicken & Brussels Sprouts Slaw Wraps

I used these brussels sprouts as a slaw with apples, to go on a wrap with crispy chicken and buttermilk ranch. It was delightfully autumn-inspired for an unseasonably warm weekday that I wanted a speedy dinner that was a bit more unusual than the norm.

The Three Bite Rule - Brussels Slaw with Apple & Crispy Chicken
We tend to have big tortillas around because believe it or not, the almost-2 year old will eat a whole one as a quesadilla. The chicken was living a happy life in the freezer and only the apple and brussels were fresh. Voila! Dinner!

Ingredients: (for 2 wraps)

2 crispy chicken tenders
~6 brussels sprouts
1/2 apple
1 teaspoon whole grain mustard
1/2 teaspoon apple cider vinegar
1 teaspoon honey
2 burrito-sized tortillas
3 tablespoons buttermilk ranch dressing

Directions:

Cook the chicken according to the package…some are raw and need to get fully cooked, others come fully cooked and just need to be heated and warmed through.
In a bowl, whisk together mustard, apple cider vinegar, and honey. Slice the bottoms of the brussels sprouts, then finely chop them into slivers and add to the dressing. Slice the apple and add that in as well.
The Three Bite Rule - Brussels Slaw with Apple & Crispy Chicken
Let the slaw sit in the dressing, stirred occasionally, for 10 minutes while everything else preps.
Slice the chicken and let cool just a bit.
Lay the wrap out, then top with slaw, chicken, and a drizzle of ranch.
The Three Bite Rule - Brussels Slaw with Apple & Crispy Chicken
Fold the “ends” in, then start to wrap with the end closest to you folding over the filling. slowly roll it and tuck the “ends” into the middle to keep everything inside.
Add two toothpicks, slice between them, and enjoy!

The Three Bite Rule - Brussels Slaw with Apple & Crispy Chicken
The apple is awesome in there. I was interested to try the brussels sprouts raw. I’m not sure how I felt about it. It was pretty good. I did really love the mustard-y slaw dressing with the apple and then the crispy chicken. Overall it was a win in my book!

Chicken & Golden Mushroom Crockpot Dinner, Lightened

My crockpot got more of a workout in a few days than it has in a while. Mr. J made a cashew chicken that was great, though needs a tweak for next time. Stay tuned. I saw a chicken and golden mushroom recipe and thought I could lighten it the tiniest bit without sacrificing anything. Here it is, I loved it! It was good as leftovers and the babe liked it a lot.

Have you used golden mushroom soup? It is more like a thicker broth than a cream of mushroom. It can be hard to find. Find some. Stock up. Freeze some and use it the next time you need veggie broth.

The Three Bite Rule - Chicken & Golden Mushroom Lightened Up
Lightened up & adapted from Slow-Cooker Golden Mushroom Chicken

Ingredients:

1 pound baby portabella mushrooms
2 tablespoons butter
6 chicken tenders
1 cup chicken broth
1 cup water
1 can golden mushroom soup
1/4 cup cream cheese with chives
1 packet Italian Dressing mix
fresh cracked pepper
1/2 pound spaghetti
2 cups baby arugula

Directions:

In a large skillet over medium heat, add butter and mushrooms to cook for about 5 minutes. Stir well to golden brown and until the liquid all evaporates.
The Three Bite Rule - Chicken & Golden Mushroom Lightened Up
Cut the chicken into cubes.
In a large bowl, mix together the broth, water, golden mushroom soup, cream cheese, Italian Dressing, and cracked pepper.
Spray a slow cooker with non-stick spray then add in the chicken, the mushrooms, and the sauce.
Turn to low for 4-5 hours.
The Three Bite Rule - Chicken & Golden Mushroom Lightened Up
To serve, boil salted water for the pasta. Add the arugula into the crockpot and stir over low/warming for about 5 minutes to wilt.
Cook the pasta to al dente.
Serve the chicken, mushrooms, & sauce over the pasta. Enjoy!
The Three Bite Rule - Chicken & Golden Mushroom Lightened Up
The original had 2x as much soup, 4x as much creamed cheese, 3x as much chicken, and no greens. Mine still had plenty of flavor, creaminess, and tender chicken. The arugula is peppery and adds a nicer crunch than parsley would be.

Easy, Cheesy Polenta with Meatballs

Polenta is the ingredient I always forget will provide the variety to a weeknight meal we all need. Rice takes forever. Pasta seems overdone. Polenta? Yeah polenta cooks in just a few minutes. I like it soupy to be spoon-able. I used pre-cooked turkey meatballs, zucchini and a really quick sauce. Poof! Dinner!

The Three Bite Rule - Easy Cheesy Polenta

Ingredients:

6 meatballs
3 cups chicken or vegetable broth
1 tablespoon tomato paste
1 zucchini, chopped
1 cup dried polenta
1 1/2 cup water
1/2 cup gruyere cheese,  shredded or chopped
1/2 cup milk

Directions:

In a large skillet over medium heat, add the zucchini and tomato paste to cook for about 4 minutes.
The Three Bite Rule - Easy Cheesy Polenta
Add in the meatballs, 1 cup of the broth, and salt & pepper. Bring to a low boil and cook for about 8 minutes until broth reduces a bit.
The Three Bite Rule - Easy Cheesy Polenta
In a medium pot, add the polenta, butter, 1 cup of broth, 1 cup water and bring to a boil for 5 minutes.
Reduce heat to low and stir in the milk and cheese.
The Three Bite Rule - Easy Cheesy Polenta
Spoon polenta in to the bowls, then top with meatballs, zucchini, and the sauce.
Enjoy!

The Three Bite Rule - Easy Cheesy Polenta

BBQ Chicken Pizza Transformed

BBQ Chicken Pizza isn’t new or different BUT barbecue sauce in the tomato sauce woke this up! It was so flavorful with a sense of mystery. Where’s all that smokey sweetness coming from? Boom! I’ve made barbecue chicken pizza before but this new one is better!

The Three Bite Rule - BBQ Chicken Pizza Transformed

Ingredients:

pizza dough
2 chicken thighs
1 cup tomato sauce
3/4 cup barbecue sauce
2 cups shredded sharp white cheddar
1/4 red onion

Directions:

Preheat the oven (and pizza stone, if using one) to 400-degrees and grill the chicken.
Roll out the dough and stretch it onto the pizza stone (or pan sprayed with non-stick spray) and slice a few slits to prevent bubbles. Bake for 15-minutes until lightly browned.
Warm tomato sauce with most of the BBQ sauce, reserving about 3 tablespoons for the topping. Stir well.
The Three Bite Rule - BBQ Chicken Pizza Transformed
Over medium heat, saute red onion for about 3 minutes to soften slightly but maintain a slight crunch.
Spoon the sauce onto the dough and top with shredded cheese.
The Three Bite Rule - BBQ Chicken Pizza Transformed
Slice the chicken and add on top of the pizza with the onion.
The Three Bite Rule - BBQ Chicken Pizza Transformed
Bake for 5-10 minutes to melt the cheese and finish crisping the crust.
Swirl the remaining BBQ sauce over the top.
The Three Bite Rule - BBQ Chicken Pizza Transformed
Slice and enjoy!

It is definitely a sweet one from the BBQ sauce but with a nice smokey flavor from the sauce and the grilled chicken. I especially like these flavors as prime grilling season sort of wraps up. Plus the leftovers are so good.

The Three Bite Rule - BBQ Chicken Pizza Transformed

Chicken Marsala Pizza

I know what you’re thinking. Whatttt? On pizza? Yes. Do it! So good! All the exclamation points!!
The Three Bite Rule - Chicken Marsala Pizza

Mr. J and I watched The Revenant and afterwards I needed something calming to clear my eyeballs from the graphic voilence before attempting to sleep. Enter: Diner Drive Ins & Dives going to Phoenix, Arizona to Sal’s Gilbert Pizza for Chicken Marsala Pizza. Perfect night-cap.

Ingredients:

4 chicken tenders
1/2 white onion (or 2 shallots)
2 tablespoons butter
1 cup Marsala wine
1 cup mushrooms, chopped
1-2 tablespoons fresh thyme

Directions:

Preheat the oven (and pizza stone if using one) to 400-degrees.
In a large saute pan, cook the chicken over medium heat, sprinkled with salt & pepper. Flip and cook for about ~5 on each side until cooked through.
Meanwhile, dice the onion. Remove the chicken from the pan when cooked, and add the onion into the pan. Saute for about 5 minutes until getting translucent. Add the mushrooms.
Deglaze the pan with the wine and butter over a low simmer to thicken. Cook for about 5 minutes. Reduce the heat to low and while the sauce thickens a bit, chop the chicken into pieces and add it back into the pan.
The Three Bite Rule - Chicken Marsala Pizza
Stretch the dough out and lay onto the pizza stone or pan. Cut a few slits into the dough. Bake for ~10 minutes until starting to brown and puff.
Grate the cheese and sprinkle onto the crust. Crack pepper over the top.
The Three Bite Rule - Chicken Marsala Pizza
Spoon the sauce, chicken, mushroom, and onion mixture over the cheese.
The Three Bite Rule - Chicken Marsala Pizza
Sprinkle with thyme. Bake for 5 minutes until the cheese melts and the crust crisps.
The Three Bite Rule - Chicken Marsala Pizza
Slice and enjoy!

I really loved this one. I liked that the sauce was so rich but the crust was crisp and the cheese was gooey. It was such a delightful combo. The cheese really served to “waterproof” the dough from the sauce. I think it’d get to soggy if the sauce was under the cheese. I think there’d be a few ways to assemble the pizza but I was glad for the way I did it.
The Three Bite Rule - Chicken Marsala Pizza

Herb & Yogurt Marinated Chicken over Orzo

Tomatoes were sort of a bust this year…we had a culprit nabbing them and the latest ones aren’t getting ripe. Herbs on the other hand…are going like GANG-BUSTERS. I wanted to highlight a few so they became part of my marinade. We grilled the chicken and I served it over some pretty basic orzo…like butter/tomatoes/basil/salt & pepper. The babe loved both the “chick-ken” and was thrilled to have his own bowl of orzo. It kind of was all over him, but Orzo-man was worth it.

Herb Marinated Chicken over Orzo - The Three Bite Rule

I kept the yogurt-ness going with a tzatiki-like sauce to go with it. I don’t have any dill and I wasn’t about to buy more fresh herbs right now so I improvised with mint & oregano. Yay for all. the. herbs. Let’s count ‘em: basil, oregano, mint, & lemon thyme.

Ingredients:

6 oz plain Greek yogurt
2 tablespoons Greek or Italian Dressing
2 tablespoons milk
2 tablespoons each: oregano & thyme
5-6 boneless, skinless chicken thighs
1 tablespoon each: mint & basil
1 teaspoon lemon juice
1 teaspoon garlic
1/4 cucumber, with the seeds removed, diced or shredded
1/2 pound of orzo
1 tomato, chopped
1 teaspoon butter

Directions:

Mix together the 3/4 of the yogurt, milk, oregano, thyme, and add the chicken to marinade for at least 30 minutes. Mine marinated for ~2.5 hours.
Herb_marinated_chick_590_390
Meanwhile, mix together the cucumber, yogurt, mint, oregano, lemon juice, and garlic. Then refrigerate until serving.
herb_marinated_tzaiki_390_390
Grill the chicken until cooked through.
While the chicken is cooking, boil water for the orzo and cook according to the package (probably 8-10 minutes).
Toss together the orzo, butter, tomato and once it cools a bit, add the basil.
Herb Marinated Chicken over Orzo - The Three Bite Rule
Serve the chicken over a bed of orzo, topped with the cucumber yogurt sauce.
Enjoy!
Herb Marinated Chicken over Orzo - The Three Bite Rule

Chicken Bacon Ranch Calzone

Theeeese a a few of my favorite things…

I found some frozen roasted chicken in the freezer and decided it would fare best if cooked and would be perfect in a calzone. Add my fav flavors, and thus, a meal is born. I used roasted chicken, crispy bacon, chopped tomato, alfredo sauce, ranch seasoning, and mozzarella. I felt like a rockstar to prep this 75% of the way the night before and just finish it before serving. Boo-yah.

The Three Bite Rule - Chicken Bacon Ranch Calzone

Ingredients:

pizza dough
2 cups roasted chicken
3 strips of bacon
1 1/2 cups mozzarella (mine was a mix of fresh & shredded)
3 tbs dried ranch seasoning
1 cup alfredo sauce
1 small tomato, diced

Directions:

Preheat the oven & pizza stone (if using one) to 400-degrees.
Pan fry the bacon until crispy.
Warm the chicken in a medium pan over low heat and add 1 tablespoon of the ranch seasoning.
Lay the dough onto the pan or pizza stone, off center, for the filling to go on the bottom and for the rest to fold over.
Add chicken, tomatoes, cheese, alfredo, and ranch seasoning.
The Three Bite Rule - Chicken Bacon Ranch Calzone
Then repeat the layers making sure to get the filling all the way to the ends & edges.
The Three Bite Rule - Chicken Bacon Ranch Calzone
Fold the rest of the dough over the filling and pinch to close. Press down slightly to push the filling throughout the inside. Cut a few slits into the top to vent.
Bake 30 minutes until browned and crisped.
The Three Bite Rule - Chicken Bacon Ranch Calzone
Serve and enjoy!
The Three Bite Rule - Chicken Bacon Ranch Calzone
I knew we’d love this. What’s not to love? It was a perfect use for some leftover roasted chicken from the freezer (also the dough and bacon came from the freezer too). It was equally perfect that I prepped it the night before when I didn’t have to rush. I cooked it for about 20 minutes that night and just 15 minutes to serve. Dinner time is such a race against the clock and it was really nice to have this pretty ready. #winning
The Three Bite Rule - Chicken Bacon Ranch Calzone

Baked Monte Cristo Pockets

As a kid, one of my restaurant memories with the fam was to a pub that was a bit of a drive so it wasn’t a last minute trip. It was something we planned for and looked forward to. I remember my mom choosing French onion soup and my dad choosing a monte cristo…both choices we didn’t make at home. I had some leftover ham from Easter in the freezer and some sliced turkey so I wanted to try a monte cristo that I didn’t have to fry.

The Three Bite Rule - Baked Monte Cristo
Ingredients: (makes 4)
1 pkg of 8 croissants
4 slices turkey
2 slices ham
1/4 cup shredded swiss
1/4 cup strawberry jam

Directions:
Preheat the oven to 350-degrees.
Pop the croissant package and unroll the dough. Roll it out a bit, or press it to be more thin with your fingers. Split the dough into 4 squares, not the perforated triangles.
Lay a slice of turkey and a little ham onto each of the 4 squares of dough.
The Three Bite Rule - Baked Monte Cristo
Sprinkle a little cheese onto each, and spoon a few drops of jam onto each as well.
The Three Bite Rule - Baked Monte Cristo
Fold the dough over the filling and pinch the bottom over the fold to close it.
The Three Bite Rule - Baked Monte Cristo
Cut a few vent slits into the top.
Bake for 10 minutes, or as long as the croissant package instructs.
Serve and enjoy!
The Three Bite Rule - Baked Monte Cristo
I liked these. They also were so quick to assemble and bake which made me love them even more! Seriously: 5 minutes of assembly + 10 minutes of baking = dinner in a jiffy. The babe ate one chopped up and I toasted one for a breakfast one day!

Chicken with Garlicky Veggie Sauce over Polenta

Pressure cooker success, again! Jump on board the pressure-cooker train, or really, just cook the chicken as you wish, this sauce was so good. I served it over polenta but rice, pasta, or couscous would be good too. Polenta cooks for about 5 minutes, so that’s definitely a selling point for that one.

The Three Bite Rule - Chicken with Garlicky Veggie Sauce over Polenta

Ingredients:

2 cups cherry or grape tomatoes
4 boneless, skinless chicken thighs
1 tbs Italian seasoning
1 tsp garlic powder
1 1/2 cups chicken broth
2 tbs minced garlic
2 tsp Worcestershire sauce
2 tsp Marsala wine
2 tbs butter
1 zucchini
1 cup instant polenta
3 1/2 cups water
1/2 cup milk or cream
1/2 grated Parmesan
~5 basil leaves

Directions:

Roast the tomatoes in a 400-degree oven with salt, pepper, and olive oil. Cook for about 10 minutes, until they blister and pop.
Season the chicken with salt, pepper, and garlic powder on each side. Sear the chicken on both sides in the pressure cooker or in a skillet. Then either add to the pressure cooker with 1/2 cup of the chicken broth, high pressure for 10 minutes, or roast in the oven at 375-degrees for 30 minutes.
In a medium pot, bring 1 cup of the chicken broth to a boil. Add in garlic, Marsala wine, and butter and return to a boil for about 5 minutes.
The Three Bite Rule - Chicken with Garlicky Veggie Sauce over Polenta
Chop the zucchini and roasted tomatoes. Stir well and cook for another 5 minutes, covered. Then reduce heat until ready to serve.
The Three Bite Rule - Chicken with Garlicky Veggie Sauce over Polenta
For the polenta, add polenta to the water &  milk and stir while cooking over medium heat for 5 minutes.
Add in Parmesan and stir well.
Serve with a base of polenta, then chicken, then veggie sauce and sprinkle with basil.
Enjoy!

The Three Bite Rule - Chicken with Garlicky Veggie Sauce over Polenta
I was really happy with this dinner feeling a bit different, very flavorful, and pretty quick! Polenta is such a great break from pasta or grains. I love the parmesan in there for some salt and flavor. The sauce was soooo flavorful. I liked that the zucchini was lightly cooked. I used some leftover roasted tomatoes that I used, but roasting them would be easy while prepping everything else. I think the marsala cooking wine and broth really kept it from being like marinara.

Chicken Parmesan Meatballs

I’m trying to work through some freezer items. Some frozen ground chicken was my next victim. Muhh-haha.

I decided to use it for meatballs and thought they’d be perfect being Chicken Parmesan Meatballs. I love homemade meatballs and don’t make them nearly enough. Part of my love is for the crisp bits, though I detest frying stuff so I make my life a little harder and bake them, turning them often but filling the house with scents of garlic/parmesan/meaty goodness. I almost wanted to partially bake them, then coat them in breadcrumbs, and fry them (do it!) but alas, I didn’t have the energy when it came down to meal-time.
IMG_5357

I made these the night before and they were all ready to heat-and-serve after work.

Ingredients:

1 lb ground chicken
1/4 cup Italian breadcrumbs
3 tbs milk
3 tbs chopped garlic
1/3 cup Parmesan cheese
1 tsp garlic powder
2 tsp Italian seasoning

Directions:

Preheat the oven to 375-degrees.
Stir the breadcrumbs and milk together.
Gently mix together the ground chicken, breadcrumb mixture, garlic, Parmesan, garlic powder, Italian seasoning, salt & pepper.
The Three Bite Rule - Chicken Parmesan Meatballs
Roll into golf-ball sized meatballs.
Bake on a sheet pan drizzled with olive oil. Bake for 10 minutes then roll onto another side. Repeat again to bake a total of 30 minutes.
Remove from the oven and serve immediately, or cool on a cooling rack or paper towel.
The Three Bite Rule - Chicken Parmesan Meatballs
Add into tomato sauce in an oven-friendly skillet or pot over medium low heat for about 20 minutes if the meatballs are cold or 10 minutes if they’ve just come out of the oven.
The Three Bite Rule - Chicken Parmesan Meatballs
Cook some pasta to serve the meatballs over, or warm baguette rolls for subs!
The Three Bite Rule - Chicken Parmesan Meatballs
When the meatballs are warmed, sprinkle some cheese over the top and return to the oven just to melt the cheese.
The Three Bite Rule - Chicken Parmesan Meatballs

Serve and enjoy!
The Three Bite Rule - Chicken Parmesan Meatballs
These are so flavorful and fluffy. There’s some serious garlic and salty Parmesan flavors in these. The babe loves meatballs – probably because he’s still growing teeth so they’re not too tough to munch. Sometimes I add some red wine into my meatballs but for these, I really wanted the Parmesan to be front and center.